What to do with trimmings...

SmokeWatcher · 05-19-2008, 03:12 PM

I just trimmed some spare ribs St. Louis Style for tomorrow's supper, rubbed and placed in the fridge ready to go, but I'm not sure what to do with all the trimmed off bits. Some are tiny pieces while others are large and full of gristle along with the meat. I thought about cooking them down and shredding to add to other recipes, but the pieces are so varied in size I'm not sure. What do you all do with them?

Just Pulin' Pork · 05-19-2008, 03:15 PM

I throw them away. If the trash pick up comes anytime after the next day freeze them and throw them away the day the trash man shows up.

Sledneck · 05-19-2008, 03:16 PM

Quote:

Originally Posted by SmokeWatcher

I just trimmed some spare ribs St. Louis Style for tomorrow's supper, rubbed and placed in the fridge ready to go, but I'm not sure what to do with all the trimmed off bits. Some are tiny pieces while others are large and full of gristle along with the meat. I thought about cooking them down and shredding to add to other recipes, but the pieces are so varied in size I'm not sure. What do you all do with them?

Cook them and snack on them. I throw them out (ducking and running for cover)

Bentley · 05-19-2008, 03:16 PM

Lots of things you can do...I used the trimmings from the 2 racks of spares I did this weekend to make a giant fattie!

PS Lose the cream cheese!

Smokin Gator · 05-19-2008, 03:17 PM

I cook them for snacks or cook and freeze for bean seasoning.

frognot · 05-19-2008, 03:20 PM

Like Smokin Gator said, i vacuum pack em & put in freezer for adding to beans.

fil · 05-19-2008, 03:20 PM

Freeze them and when you get enough....grind into sausage.

fil

Divemaster · 05-19-2008, 03:40 PM

Cook and snack....

ipls3355 · 05-19-2008, 03:45 PM

Quote:

Originally Posted by Divemaster

Cook and snack....

You can say that again

bbqbull · 05-19-2008, 04:06 PM

I cook the trimmings or ribtips or some call them riblets.

I cook them for about 4 hours, put them into a small disposible foil pan, sauce them and let them simmer.
Good eats for the cooks.

HoosierTrooper · 05-19-2008, 04:49 PM

I toss em out. Not a big fan of gristle.

HoosierTrooper · 05-19-2008, 04:50 PM

Quote:

Originally Posted by Just Pulin' Pork

I throw them away. If the trash pick up comes anytime after the next day freeze them and throw them away the day the trash man shows up.

Thanks for the laugh.

Norcoredneck · 05-19-2008, 05:04 PM

Ihad a lot and cooked them like this.

http://video.google.com/videosearch?...=en&sitesearch=

frankenswine · 05-19-2008, 06:18 PM

Quote:

Originally Posted by bbqbull

I cook the trimmings or ribtips or some call them riblets.

I cook them for about 4 hours, put them into a small disposible foil pan, sauce them and let them simmer.
Good eats for the cooks.

What he said. I love rib tips as much as the ribs.

jeffjenkins1 · 05-19-2008, 06:41 PM

I usually braise them then put them in que sauce. Good stuff man!

Jeff

05-19-2008, 03:12 PM	#1
SmokeWatcher is one Smokin' Farker Join Date: 05-06-07 Location: Florence, Az	What to do with trimmings... I just trimmed some spare ribs St. Louis Style for tomorrow's supper, rubbed and placed in the fridge ready to go, but I'm not sure what to do with all the trimmed off bits. Some are tiny pieces while others are large and full of gristle along with the meat. I thought about cooking them down and shredding to add to other recipes, but the pieces are so varied in size I'm not sure. What do you all do with them? __________________ If it ain't right, don't do it....If it ain't true, don't say it....If it ain't yours, don't take it.

05-19-2008, 03:16 PM	#4
Bentley Babbling Farker Join Date: 03-14-07 Location: Culpeper, Virginia	Lots of things you can do...I used the trimmings from the 2 racks of spares I did this weekend to make a giant fattie! PS Lose the cream cheese! __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

05-19-2008, 03:17 PM	#5
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	I cook them for snacks or cook and freeze for bean seasoning. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

05-19-2008, 03:20 PM	#6
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	Like Smokin Gator said, i vacuum pack em & put in freezer for adding to beans. __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr

05-19-2008, 03:20 PM	#7
fil Full Fledged Farker Join Date: 08-05-06 Location: Amarillo Tx	Freeze them and when you get enough....grind into sausage. fil __________________ BBQ "Primitive summertime rite at which spirits are present, hunks of meat are sacrificed by being burnt on braziers by sauce-smeared men wearing old hats and aprons with cabalistic slogans, and human flesh is offered to insects." --Henry Beard

05-19-2008, 03:15 PM	#2
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas	I throw them away. If the trash pick up comes anytime after the next day freeze them and throw them away the day the trash man shows up.

05-19-2008, 03:40 PM	#8
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	Cook and snack.... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

05-19-2008, 04:06 PM	#10
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	I cook the trimmings or ribtips or some call them riblets. I cook them for about 4 hours, put them into a small disposible foil pan, sauce them and let them simmer. Good eats for the cooks. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

05-19-2008, 04:49 PM	#11
HoosierTrooper Full Fledged Farker Join Date: 06-25-07 Location: Jeffersonville, Indiana	I toss em out. Not a big fan of gristle. __________________ 18.5 and 22.5 WSM's Old Country Pecos Certified MOINK Baller 11-9-08

05-19-2008, 05:04 PM	#13
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Ihad a lot and cooked them like this. http://video.google.com/videosearch?...=en&sitesearch= __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

05-19-2008, 06:41 PM	#15
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	I usually braise them then put them in que sauce. Good stuff man! Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

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